SPEEDY SUPPERS FOR FRAZZLED COOKS

Having one of those days when ‘make dinner’ is just one of 8 million things on your to-do list? Totally run out of ideas? Yup, us too. So with frazzled, time-poor cooks in mind, here’s the first recipe in our new series of speedy weekday suppers.

In the coming weeks, we’ll be asking our favourite cooks to inspire us with a nifty new dish. Because there’s only so much pasta and pesto a girl can eat.

First up wearing the Muddy (not literally, don’t worry) apron? Bini Ludlow, who runs the Sweet Cumin Indian cookery school in Midsummer Norton (I’ve been on one of her courses, they’re Lady’s Finger lickin’ good) and Bini Fine Foods, award-winning Indian food on the go. You might have heard her on the radio and you can catch her on the upcoming Channel 4 series The Ultimate Shopping List with Michel Roux Jr. Over to you Bini…

Bini’s Channa Chaat

Cooking time: approx 30 mins

Ingredients

200g cooked canned chickpeas, drained

400-500g potatoes (Roosters or any waxy potato)

3-4 tbsp rapeseed oil

30g fresh ginger

3 cloves fresh garlic

1 or 2 fresh finger chillies (to your preference)

10 ml lemon juice (or to taste)

2-3 medium fresh tomatoes, chopped

1 small red onion, finely chopped

¼ tsp salt (or to taste)

Dry spices

¼ to ½ tsp turmeric

1 tsp coriander and cumin powder (heaped)

A pinch chilli powder

2 tsp whole cumin seeds

How to

Boil the potatoes in their skins, until they are cooked, allow to cool and cut them into 1cm cubes

Drain the chickpeas and set aside.

Peel and chop the ginger and garlic. Remove the stalk on the chillies and chop finely. Blitz in a food processor until a paste is formed. Set aside.

Heat the oil in the frying pan and add cumin seeds. Next add the ginger, garlic and chilli paste and allow to brown, then add the potatoes and chickpeas – and stir.